Catch is a pan-seared red grouper served over roasted purple potato, eggplant, squash and zucchini, topped with lump crab and sunburst baby tomato salad, with fresh basil in heirloom tomato broth

The Jilton Vegetarian, a menu regular, that beginning now and running through the summer is all locally sourced. Tonight the Jilton includes squash blossom, fried Three Graces chèvre, popcorn shoots, zucchini, squash, shiitake mushroom, corn, snow peas, sweet onion, farro, and kale. The only thing not local is the farro. Local tomatoes and corn are finally beginning to arrive!

The catch tonight is a pan-seared golden tilefish with a cornbread panzanella salad with pickled peach, local sweet onion, yellow cherry tomatoes, and basil (which is amazing…)

Tonight’s special appetizer… A Georgia white shrimp salad of arugula, roasted corn, Benton’s country ham, pickled North Carolina blueberries, Three Graces chèvre, with herbed yogurt

Appetizer tonight is a group of five wood roasted Blue Point oysters with sweet peach marmalade and smoked trout roe

Fresh catch tonight is a sashimi grade bluefin tuna, pepper seared rare with corn puree, leeks, field peas, roasted corn, and tarragon topped with a cornmeal tempura fried goat cheese and crab stuffed squash blossom

Tonight’s special appetizer… Three Graces Chèvre stuffed Zucchini blossom with grilled peach and arugula salad tossed in Meyer lemon vinaigrette and house smoked tomato jam. Cheese, squash blossom, and arugula are all local… While they last!

Gorgeous baby zucchini blossoms ready for tonight.

Carolina Cherry Point caught Swordfish with Benton’s bacon, filed peas, new potatoes, baby heirloom tomato hash, summer chard, chowchow, and smoked pork broth

Wood-grilled whole yellow-tail snapper, lemon roasted new potatoes, grilled asparagus, and arugula chimichurri